Abstract: Herein is disclosed a method for modifying raw material milk, wherein a reducing agent such as a thiol compound is added when transglutaminase is caused to act upon raw material milk for a dairy product, whereby the reactivity of the transglutaminase to the raw material milk such as raw cow milk, can be improved and the milk protein can, in turn, be modified effectively. From the thus-modified raw material milk can be produced dairy products such as yogurt, cheese and powdered milk improved in physical properties, mouthfeel or texture.

Abstract: Acidic milk based beverage products which do not precipitate over time and are physically stable, and a process for preparing these products, are disclosed. These products contain from about 0.5% to 5.0% milk proteins and 0.1 to 2.0% of a food stabilizer and a food acid sufficient to lower the pH below 4.5. The first step of the process involves mixing milk proteins with a food grade weak base to raise the pH above 7.0. Food grade stabilizers are added to the elevated pH mixture of milk proteins and base under low shear conditions. Other ingredients are then added to provide the desired sweetness, flavor, color and microbiological stability. This mixture is homogenized before acidification. A chilled food grade acid is then added at a temperature below 30° c. under low to moderate shear conditions.

Abstract: Crystalline &agr;-lactose monohydrate is recovered frown a viscous lactose-containing aqueous liquid by subjecting said liquid to simultaneous heating, removal of evaporated vapor and mechanical agitation at high shear rate to provide a crystallization promoting decrease of the viscosity of the liquid with crystals formed and suspended therein to progressively concentrate the agitated liquid and simultaneously crystallize lactose therefrom. Subsequent cooling, drying, and disintegration yield particulate &agr;-lactose monohydrate.

Abstract: A method for preparing an ambient-stable beverage that is suitable for cold filing. The method involves adding to a beverage at least one pasteurization adjunct that has no appreciable fungicidal activity at a temperature between 0 and 40 degrees C but exhibits fungicidal activity when heated to a temperature between 40 and 65 degrees C, and raising the temperature of the beverage to a temperature between 40 and 65 degrees C in order to activate the fungicidal activity of the pasteurisation adjunct.

Abstract: A method for making a dairy product, the method including the steps of filtering milk produce retentate and permeate from the milk and forming a mixture including at least one of the retentate and the permeate, in combination with a preservative and an acid in an amount sufficient to make the preservative effective, to make the dairy product.

Abstract: The invention relates to the use of a protein component based on conventional proteins used for the production of foods, at least 20 wt-% thereof having a phosphate residue, which is covalently bound to the protein, whereby 50 to 100 wt-% of the proteins including at least one covalently bound phosphate residue, are subjected to a dephosphorylation reaction wherein 20 to 100% of the covalently bound phosphate residues were removed, for a treatment of adult and adolescent patients, as well as of babies and small children suffering from a disturbed gastrointestinal motility and of reflux-predisposed patients. The use of said protein component not only allows for a sufficient protein supply but it also passes rapidly through the stomach and prevents the stomach contents from flowing back into the oesophagus.

Abstract: A process and apparatus for producing a sterile milk product from raw milk is disclosed. After separation, the skim milk portion is conducted to a primary filter assembly having a plurality of microfiltration units arranged in series. Bacteria having a size larger than the pores in the microfilters are retained in the retentate. The retentate is discharged from the first filter assembly and flows to a secondary filter assembly having a plurality of microfiltration units. The permeate from the units in the primary filter assembly are combined and subjected to heat treatment.

Abstract: A process concentrate can be made into a batch concentrate or a dairy product. The process concentrate includes a dairy base (1) which is sterilized, (2) to which is added an aliquot of the total amount of the preservative in the batch concentrate (which preferably yields the correct amount of preservative that is in the dairy product) or (3), when the dairy base is a retentate or dairy water, to which is added substantially all of the preservative in the dairy product.

Abstract: The present invention relates to a method for the production of commercially sterile skimmed milk. After separation, the skimmed milk fraction is treated by microfiltration in one or more steps. The microfiltration gives a permeate flow and a retentate flow, in which all microorganisms of a given size have effectively been separated from the permeate flow. After the microfiltration, the permeate flow is heat treated at a temperature of 72-134°C. during a requisite period of time. In order to obtain a sterile skimmed milk which is as good as free of destroyed microorganisms, the retentate flow is not employed.

Abstract: A method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products. The method involves exposing a selected commercial grade product that contains a small amount of free acid impurities to an ammonia gas. The ammonia gas reacts with the free acid impurities to convert the free acids into ammonium salts, thereby reducing or eliminating the off-flavor and off-odor of the product.

Abstract: A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby controlling the browning reaction.

Abstract: The invention relates to a method for cleaning apparatus used during the production of foodstuffs, in particular the filtration thereof, wherein this apparatus is contacted after use with a cleaning system based on the combination of a cyclic nitroxyl compound and a hypohalite.

Abstract: This invention is directed to a food ingredient of anhydrous milk fat and an effective amount of vegetable fat to enhance the oxidative stability of the anhydrous milk fat.

Abstract: A method of making a dairy product includes the steps of separating substantially pure dairy water from a dairy staring material, making the dairy water into a dairy product for consumption, the dairy product being substantially pure and free of impurities from the dairy starting material and packaging the dairy product.